Sweet Summer Dessert Recipes
Our Recommendations
For your convenience, we collected the list of the La Monarca signature products that were used in the following recipes:
- Monarca Cinnamon Cookies- Monarca Orejitas
No-Bake Mexican Hojarasca Cheesecake
Ingredients
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3 packages (approx. 36 cookies) Monarca Cinnamon Cookies
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8 Tbs (1 stick) unsalted butter, melted
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2 8-ounce packages cream cheese, room temperature
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1/2 14-ounce can (3/4 cups) sweetened condensed milk
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1/4 cup fresh lemon juice
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1 teaspoon vanilla extract
Directions
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Put cookies in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
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Pour crumbs into a medium bowl. Add butter, and stir until well combined.
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Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
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Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
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Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
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Unclasp sides of pan, and remove cheesecake.
Chocolate & Champurrado Paletas
INGREDIENTS:
To make Monarca Mexican Hot Chocolate & Champurrado (about 5 cups):
- 1 cup Monarca Mexican Hot Chocolate
- 1 cup Monarca Champurrado
- 3 cups of Hot water or 2 cups milk / Almond Milk for vegan friendly for each drink mix (6 Cups total)
- 1 tbsp of sugar or Sweetener of your choice, to taste.
To make Monarca Mexican Hot Chocolate Popsicles:
- 1 cup Prepared Monarca Mexican Hot Chocolate
- 1 cup Prepared Monarca Champurrado
TO PREPARE:
To make Monarca Mexican Hot Chocolate:
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In a saucepan, pour cups of water, Almond Milk or milk to a very low simmer over low heat.
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Once it comes to a boil, add cups of Monarca Mexican Hot Chocolate and sugar and stir with a molinillo or whisk. Simmer at low heat for 10 minutes and turn off the heat.
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Once the chocolate has dissolved pour into a heat proof glass or plastic water jar. Let it cool completely in the refrigerator.
To make Monarca Mexican Hot Chocolate Popsicles:
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Pour 1 cup of Cool Monarca Mexican Hot Chocolate and 1 Cup Monarca Champurrado, alternating 4-6 times per popsicle, into 8, 4 ounce molds.
Pour a little of the chocolate, then a little champurrado, and continue until each mold is filled with a striped pattern of Chocolate & Champurrado. - Carefully place popsicle sticks in molds (if necessary)
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Place in the freezer until set and frozen, about 4 to 5 hours.
Oven Baked Orejitas S'Mores
Ingredients
- 6 Monarca Orejitas
- 3 large marshmallows
- 1 Hershey's bar broken into 6 equal parts
Instructions
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Place the Orejitas on a clean cookie sheet (non-stick or wax paper recommended)
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On one Orejita, place a marshmallow.
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On the other cookie, place a portion or two of chocolate.
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Repeat with remaining cookies.
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Broil in the oven for 1-2 minutes, keep an eye on them because the marshmallows will brown quickly!
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Match a marshmallow top to a chocolate bottom to create the s'more Orejitas sandwich.
Chocolate Mexicano Panna Cotta
Ingredients:
- 1 1/2 cups heavy cream
- 1 1/4 tsp. plain gelatin
- Pinch of salt
- 4 Tbs. Monarca Mexican Hot Chocolate
- Coat four 5-oz. ramekins or 6-oz. custard cups lightly with flavorless oil.
- Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.
- Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.
- Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl with a pour spout. Divide the mixture evenly among the ramekins and let cool to room temperature.
- Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.
- To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate.
Adapted from Luscious Chocolate Desserts, by Lori Longbotham (Chronicle Books, 2004).
Enjoy! Tag us @lamonarcabakery